Zucchini & Broccoli Soup

Posted on Monday, September 9th, 2013.

Fall is coming! Which means soup season is coming and I’m getting in on the game a little early with this easy soup that takes advantage of the abundance if late summer zucchini squash available right now. This soup is thick and creamy, and so flavorful and comforting that it’s like a big hug in the form of food. I’ve served this for dinner four times in the past two weeks and have heard no complaints from the husband department – so I consider it a winner.

I like to use real, pastured butter in this recipe because it adds so much flavor and depth of this recipe. And in case you haven’t heard – butter is good for you! This isn’t the 90’s (or the 60’s, 70’s, or 80’s…), we’re not afraid of fat anymore and we don’t substitute with chemicals like margarine or “buttery spread.” Yeck. You could use ghee if you’re dairy intolerant, but I wouldn’t use coconut oil here (I suppose you could in a pinch, but it wouldn’t taste as awesome).

Because this soup is thick and hefty with vegetables, it’s great on it’s own for lunch. But it’s also excellent to dip a toasted sandwich into too, for a heartier meal.This recipe comes together pretty quickly, and is not complicated at all, so it’s become a favorite around our house. A lot of soups intimidate me because they seem like a lot of work for just a soup. But this one is ready in 30 minutes or less and makes a lot, so if you’re feeding a crowd or want leftovers for lunch, you’re all set.Zucchini & Broccoli Soup

Makes 4 large or 6 medium servings.

3 cups cubed zucchini*

3 cups broccoli, roughly chopped in to florets*

1 medium onion, chopped

3 cloves garlic (or more if you’re like me!)

2 Tablespoons butter

4 cups chicken or vegetable stock

1-2 teaspoons salt

pepper to taste

*Approximately. You need about 6-7 cups chopped veggies for this recipe, so if you have more zucchini or more broccoli, just use what you have. Proportions here don’t need to be exact.

Melt butter over medium heat then add onion and cook until translucent. Add garlic and cook another minute or so, until fragrant. Add in the zucchini, broccoli, salt, and broth. Stir, cover and simmer for about 15 minutes or until the vegetables are tender. Puree soup with an immersion blender, or pour in to a regular blender and blend until smooth (tip: you may have to blend in two batches depending on the size of your blender).

Tip: For a creamier soup, use less broth. For a thinner soup, use more. Duh, but just in case.

That’s it! This soup also reheats nicely, so refrigerate or freeze left overs if you’d like.

This soup is FANTASTIC! A dear friend of mine gives me fresh vegetables from her garden and I was searching for light and healthy zucchini recipes. (Two weeks ago I decided to join a weight loss program and to start eating “clean.”) This soup is exactly what I am looking for–delicious, nutritious, and light. I made the soup with beef stock as it was what I had on hand. I know I will be making this soup again and again. THANK YOU!